Pisang Goreng Gembung (Fried Banana)

I got this recipe many years ago from a local TV show called ' Rahasia Dapur" and it's been kept in my cooking notebook for years. I finally decided to give it a try since my hubby loves to buy bananas home recently.  If you are a banana lover you'll love this snack as it's very different from most of fried bananas found in South East Asia countries. The texture of cashew nuts match just well to create a crunchy succulent fried bananas. Here is the recipe:

Pisang Goreng Gembung

400 g ripe bananas
50 g roughly chopped toasted cashew nuts
200 g all purpose flour
1 tsp baking powder
1 tsp salt
50 g margarine
1 egg
3 tbsp water
Some egg white for sealing
 
For dusting:
2 tbsp icing sugar
1/2 tsp cinnamon powder

Method:
Mix flour, baking powder and salt in a bowl.  Add in margarine, egg and water, mix well, set aside.
Cut bananas into 3 pieces ( around 4 cm each).
Roll the dough into a rectangular shape with 1/2 cm thick.  Cut the dough into 6x10 cm rectangular shape.
Place a piece of bananas on each dough following by some chopped cashew nuts. Brush some egg white on the 4 edges of the dough. Fold the dough to half and seal it by pressing the edge with a fork.
Deep fry the bananas till golden brown, leave them cool slightly.

Mix well the icing sugar and cinnamon powder.  Dust the fried bananas with the mixture, serve warm.

Fried Vegetable Buns

Fried Vegetable Buns

  

Recipe modified from Detik Food.

Ingredients:
300 g bread flour
50 g all purpose flour or cake flour
1 g instant yeast
2 egg yolks
180 ml water or milk
75 g unsalted butter
1/2 tsp salt

For the filling:
2 tbsp cooking oil
30 g onion, roughly chopped
1 clove garlic, finely chopped
100 g minced meat (beef, pork or chicken of your choice. Here I used beef.)
100 g potato, diced. (the original recipe used cooked potato, I used raw one)
100 g carrot, diced
2 tbsp frozen green peas ( I used long bean)
1 tbsp dark sweet soya sauce
2 tbsp light soya sauce
100 ml water
1/2 tsp nutmeg powder
1/2 tsp white pepper powder
1/2 tsp black pepper powder
1 tbsp chopped bird eye chili (optional)
1/2 tsp salt

For coating:
1 bowl plain water
100 g bread crumbs
Enough oil for deep frying

Method:

For the filling:
Saute the onion and garlic till fragrance.  Add in minced meat, break the lump. Add in potato following by carrot. Pour in water, leave it simmering till the potato is soft. Add it the rest ingredients and cook till the water is evaporated. Set aside to cool.

Sift bread flour and cake flour into a bowl. Stir in instant yeast following by eggs. Pour water gradually into flour and stir till form a sticky well-combined dough. Add in butter, knead till it forms a smooth elastic dough. (it took me around 1/2 an hour to knead with bare hands.) Add in salt, knead for another 10 minutes till the salt is evenly combined.  Cover with cling wrap and leave to prove for 1 hour.

Punch and lightly knead the dough. Divide the dough into 30g round ball, roll each dough flat. Scoop one spoonful filling on the dough, seal  and shape into a desired shape. Leave to prove for another half  an hour.
Deep the buns in water, roll them on bread crumbs and deep fry till golden brown.

I am submitting this recipe to Aspiring Bakers #8 Bread Seduction hosted by The Sweetylicious.